Grandaisy Bakery

"Grandaisy started as an unconnected offshoot from a former partner of Sullivan Street Bakery, and at this showroom and cafe across the street from a very pretty pocket park, the vegetable-topped focaccia squares, Italian butter cookies, tiny tartlets with a shifting roster of fruit ingredients, hand pies, and sandwiches on distinguished breads continue and even extend the tradition." - Robert Sietsema

"Monica Von Thun Calderón opened Grandaisy — named for her grandmother — over 15 years ago, after being an original partner in Sullivan Street Bakery. She makes Italian-style loaves, pizza bianca, focaccia with toppings like zucchini and potatoes, as well as Roman-style pizza, ossa di morto (“bones of the dead”) cookies, and little tarts and hand pies, often with surprising fillings. Her bread pudding is among the richest in town." - Eater Staff

"Serving the finest Italian bread in all of TriBeCa, Grandaisy is a European-style bakery, rustic and rooted in the tradition of artisanal baking." - The Charles

"Delivery and takeout available from 7am to 3pm daily - call to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren

"This fantastically misshapen croissant of Grandaisy Bakery looks like two bears boxing. Yet in all the other aspects of croissant formulation it excels. It is big, puffy, buttery, and squishy, with a slight but not offensive sweetness. $2.75." - Robert Sietsema, Eater Staff